Tested Recipes

VEGETABLE PLATTER

Reading edition

Prepare cauliflower, lima beans, carrots and string beans according to directions on pages 18 and 19. Arrange seasoned vegetables in an attractive pattern on serving platter or chop plate. Top cauliflower with hot mayonnaise or Hollandaise Sauce (page 23).

HARVARD BEETS

2 tablespoons butter or margarine 2 tablespoons flour ¼ cup boiling water 1 No. 2 can (2½ cups) sliced beets ⅓ cup brown sugar ⅛ teaspoon cloves ¼ cup vinegar ½ teaspoon salt few grains pepper

Melt butter or margarine in saucepan. Add flour; blend. Add water and liquid drained from beets; cook until thickened, stirring constantly. Add remaining ingredients except beets, stir until sugar dissolves. Add beets. Heat thoroughly.